Desserts de fruits rouges

Mousse glacée aux framboises

30-11-2017 Hits:8632 desserts frais ou glacés Administrator - avatar Administrator

Recette de mousse glacée aux framboises Auteur Martine Acknin Pour 4 à 6 parts 400g de framboises 100g de sucre 2 blancs d’oeufs moyens 1g de gomme de guar 150g de crème liquide entière fouet electrique Difficulté: Moyenne Préparation:...

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Panacotta aux fraises et meringue rose

05-04-2013 Hits:11764 desserts frais ou glacés Administrator - avatar Administrator

Recette de panacotta aux fraises Par gateaupassion.com Pour 8 personnes Pour la panacotta: 460g crème liquide entière 500g de fraises 4g d'agar-agar (2sachets) 6 cercles Ø6,5cm ou 6 verres cylindriques 130g de sucre en poudre Pour la meringue: 60g de...

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Gâteau renversé aux framboises

11-07-2009 Hits:11585 Gateaux Administrator - avatar Administrator

Très facile à faire, c’est un gâteau au délicieux parfum de fruits frais.   Pour 6 personnes: 600g de framboises 50g de beurre 60g de sucre Appareil: 2 gros œufs 100g de sucre en poudre 50g de...

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Poppyseed Loaves

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Poppy seeds are rich in omega 6

 

To make 4 loaves Ø18 cm:
  • 400g plain white flour
  • 100g strong white flour
  • 15g fresh baker's yeast
  • 30g poppy seeds
  • 340g spring water
  • 9g salt
  • 1 dough hook

 

ImagPoppyseed Loaves

 

 

 

 

 

 

 

 

 

 




  1. Blend the yeast with 100gr water in the bowl of your mixer and add 150gr plain flour.  Mix well and cover with a sheet of baking parchment.  Leave to rise at 26° for 30 minutes.
  2. At the end of this time bubbles have appeared and fermentation has begun.  Add the remaining flours, make a well in the mixture and add the salt and rest of the water.
  3. Knead with the dough hook on the lowest setting (speed 1) until the dough comes away from the sides of the bowl.  Add the poppy seeds.
  4. Cover with baking parchment and leave to rise 1-2 hours in a warm place (a switched-off but still warm oven at around 26° is ideal).  The dough should double in size.
  5. Place the dough on a floured worktop, fold in four and repeat this process 3 times.
  6. Cut into 4 pieces and form into balls, then cover with a clean tea towel leaving for ¼ hour:  the dough will relax sufficiently to be worked.

    Coeurs façonnés(3) Préparation du boudin (2) Préparation du boudin (1)
    1. Take the first piece and stretch it by holding it vertically till it is about 30cm long.  Join the ends as for baguettes (see photo).  On a lightly-floured surface, using your hands, form a sausage shape by rolling the dough back on itself.
    2. Form it into a heart shape and place on a lined baking sheet.  Repeat the process with the remaining pieces.
    3. Cover with a tea towel and leave to rise 30-40 mins at 20-26°.
    4. Pre-heat oven to 230°.
    5. Moisten the tops of the loaves with a brush dipped in warm water, then sprinkle with poppy seeds.
      Cook for 15-20 mins, placing 4 ice cubes on the oven floor to make steam.
    6. Cool on a rack.

 

Image

 

This bread will keep 2 days wrapped in a cloth.
Variation:  Make baguettes instead, remembering to slash the surface before cooking.

 

 

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